Organic TianMu QingDing Green Tea, S Grade One bud two leaves GuYu Tea
Organic TianMu QingDing Green Tea, S Grade One bud two leaves GuYu Tea
Product Information
[ Product Name ]
Tian Mu Qing Ding Grade 3
[ Tea Type ]
Green Tea
[ Origin Place ]
Linan, Hangzhou
[ Shelf Life ]
720 Days
[ Storage ]
Seal、Dry、Cool
[ Net Weight ]
N/M
Lin’an is a western garden of Hangzhou and located in Tian Mu mountain area of northwest zhejiang province. The Mountains of Lin’an are charming, the water is chilling, it has a beautiful scenery. The forest coverage rate of Lin’an is 74.9%. It is a monsoon climate with warm and humid climate, sufficient light, abundant rainfall and distinct seasons. Lin’an boasts great natural environment and profound cultural deposits. Its long history has left the land abundant and valuable historical and cultural heritages.
Tian Mu mountain is rated as state-level natural scenic. The continuous peaks of Tian Mu mountain look comely and fascinating. Its elevation of major peak named west tian mu and east Tian Mu were about 1500 meters. Tian Mu mountain always is year-round fog and humid climate. Its lush forests and leaves landing formed ash brown forest soil and humus layer reached to 20cm. The loose and black soil appears its acidifying property. Therefore, all of these features are to be suitable for the growth of fine tea.
The standard of Tian Mu Qing Ding flush is as one bud and one sprout, one bud and one leaf appear, one bud and one leaf, one bud and two leaves appear. Plucking tea leaves in a sunny day after dew gliding and spreading the tea on clean bamboo plaited containers and cooling it, then through high heat dehydration, airing, rolling, stir-firing, cooling and drying etc. procedures to manufacture a dry tea.
The harvesting time of Tian Mu Qing Ding tea is later than other green teas and it is graded as Ding Gu, Yu Qian, Mei Jian, Mei Bai, and Xiao Chun according to the discrepancy of harvesting time, standard and roasting method. Ding Gu and Yu Qian belongs to spring tea and called Qing Ding which tea buds owns most tender and slender, brilliant green color and mellow taste. Mei Jian and Mei Bai belongs to Mao Feng, Xiao Chun belongs to common green tea.
First is to look its appearance, second is to taste its soup, third is to see the brewed tea leaf
Dry Tea
[ Completeness ]
No broken leaf
[ Netness ]
Few stem and no stalk
[ Color ]
Jade Green
[ Shape ]
One bud and two leaves, swirl and slend
The emerald green is like jade, the shape of dry tea is exquisite, the shape is like phoenix plume, the color is bright yellow and lively green, and it is bright and oily. It belongs to the scent of plants and trees, with an elegant and distant aroma, which is different from the high fragrance of Longjing and the flower and fruit aroma of Biluochun.
Tea Soup
[ Color ]
Clean and golden yellow
[ Aroma ]
Fresh, tender brisk
[ Taste ]
Sweet, mellow brisk and thick
The color of the tea soup is clear and translucent without excessive impurities, and then smell the aroma, taste the tea soup, taste it carefully at the entrance of mouth, fresh and brisk, sweet and nourishing, scent of lips and teeth, it is pleasant for feeling.
Brewed Tea Leaf
one bud and two leaves in the majority, slender and tender, sprouts with swig, tea leaf is soft, tender and complete, its appearance color is browish green, leaf vein and stem are clear.
Look at the brewed tea leaf, keep elasticity, neat edges, less breakage, uniform size, the tenderness of brewed tea leaf is superior as size uniformity and more tippy sprouts are superior, and its color is best as fresh and bright.
Infusion Method
The water temperature should not be too high during brewing, generally it should be controlled at 80-85oC.
[Warm Cup]
Warm the cup with hot water. Pour hot water with 75-85oC into 1/3 of cup.
[Moisten Tea]
Drop 3-5g tea into cup, lift and swing cup to moisten tea. Smell it.
[Infusion]
Pour the hot water upto 7/10-8/10 of cup.
[Enjoy It]
Smell and Enjoy it after 35 sec. Pour water again when remain to 1/3.
English 
German 
Spanish 
Portuguese 
Italian 
Russian 
French 
Romanian 
Bulgarian 
Polish